Submitted by: Dawn Jackson Blatner, RDN
Simply season and ground pecans to create a plant-based version of spicy Italian “sausage.” In this recipe it’s added to grilled vegetables and pasta but you can also use it on a flatbread, pizza, soup and more.
Preheat grill to medium-high.
Heat water in pot on stove top for pasta.
Make pasta according to package directions, drain and set aside.
In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”.
Lightly brush zucchini and yellow squash with olive oil and place on hot grill for 3 to 4 minutes per side, or until tender. Remove and chop into bite-sized cubes.
Serve family-style or in individual bowls. Layer pasta, vegetables, and pasta sauce. Top with pecan “sausage” and fresh basil and Parmesan if desired.
Ingredients
Directions
Preheat grill to medium-high.
Heat water in pot on stove top for pasta.
Make pasta according to package directions, drain and set aside.
In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”.
Lightly brush zucchini and yellow squash with olive oil and place on hot grill for 3 to 4 minutes per side, or until tender. Remove and chop into bite-sized cubes.
Serve family-style or in individual bowls. Layer pasta, vegetables, and pasta sauce. Top with pecan “sausage” and fresh basil and Parmesan if desired.
